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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 - 10 mins
14/01/2026
No Indian curry is possible without masalas or spices. But the most common one known to all is garam masala. However, this article takes you on a masala trip from different regions and tells how they add a unique flavour to the meals. From Maharashtra’s goda masala, Kerala’s sambar powder, to Bengal’s panch phoron, know more about the regional masala blends that represent India’s diversity in eating.
If you ask anyone about Indian food abroad, the one term they will have on their lips is ‘spicy’. Garam masala, used widely in the country, is a common spice blend throughout the country. However, beyond the commonality, different regions of India have different spice mixtures. These masalas are integral to the local produce and availability and go into the local food accordingly. From roasted, nutty Maharashtrian goda masala to the aromatic Bengali panch phoron, each masala highlights how each flavour creates a new regional identity flavour. Dive deeper to know about regional-specific blends in India other than the popular and loved garam masala.
Goda masala is widely used in Maharashtra, even for everyday cooking like varan bhaat or sabzi. This masala is different from the garam masala, which is spicy. It is made from roasted coconut, sesame seeds, black cardamom and bay leaf. These ingredients give an earthy flavour to the masala, making it neither too spicy nor too sweet. This masala is darker in colour but adds a unique flavour and colour to the curry, dry sabzi or even varan (amti).
Sambar powder is made from roasted lentils, coriander seeds, dried chillies, fenugreek and curry leaves and is an essential in South Indian homes. Some houses make the variation by adding black pepper to it. This sambar powder can be used to make sambar, rasam or even stir-fried vegetables. Sambar powder is an unbeatable masala blend that has created its own space in a region where tamarind and curry leaves often dominate the foodscape.
Panch phoron, which literally translates to five spices, is a popular masala blend from Bengal. This masala is made by mixing equal parts of fenugreek seeds, nigella seeds, cumin seeds, fennel seeds, and mustard seeds. While other masalas are ground, this one is used as a whole while making curries. This mixture is added to hot oil until the seeds crackle and their aroma is spread. Ingredients for curries, dals are added later to the pan. Panch phoron gives any dish an authentic Bengali fragrance and flavours.
Rasam is the tangy, peppery soup of Tamil Nadu, and it gets its signature flavour from rasam powder. This powder is made with coriander, dried red chillies, cumin, black pepper, and curry leaves. Rasam powder gives spiciness to the dish and also has digestive benefits. Rasam, unlike heavier curries, is light, thin, a soothing drink, and also used with rice. It has all the qualities and a perfect balance of tamarind, fiery chillies, and pepper that work well for the gut and give the OG Tamil Nadu taste.
The Konkan region is known for its seafood and coconut-rich curries. Along with it, the region also has its famous Malvani masala, made from dried red chillies, coriander, cumin, cloves and coconut. This masala is used to make fish curries, mutton dishes, and sometimes, even vegetarian curries.
In South Indian kitchens, podis, which are dry spice powders, are pantry staples. Gunpowder or karam podi, made from roasted lentils and chillies, is the most popular one. But there are also many varieties of podi like curry leaf podi, sesame podi and flaxseed podi. These podi masalas are mixed with ghee and eaten with rice or idlis. Podi masala is made in advance and stored, which can be used in daily meals.
The article highlighted how Indian masalas are more than just the garam masala that everyone knows of. Every state has its own way of mixing the Indian spices and making a blend that suits the diet of that part. These masalas are made and stored in advance that lasting months and giving the food its unique taste, flavour and regional touch.